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Aloo Tikki Chaat, Potato Patties Salad
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Aloo Tikki Chaat, Potato Patties Salad


Aloo Tikki Chaat, Potato Patties Salad

Be it rain or sunshine, chaats are an integral part of South Asian cuisine. There are as many varieties as perhaps are the languages spoken in the region. We love to celebrate every thing, from weather to religious festivals, with delicious chaats which are like salad, snack and fun food all rolled into one dish.

Aloo tikki chaat is warm and cool,crispy and gooey, sweet and spicy medley of potato patties, yogurt, chickpeas, vegetables and pomegranate with different dressings and seasonings added to it.

Aloo Tikki or potato patties is a very popular street food in many parts of South Asia, as is the chaat made with it with different variations in flavour combinations. You can add chickpeas or not, you can skip or replace pomegranate with any other of your favorite fruit. Different condiments are served on the side with it, like tamarind chutney, mint Raita and papad.

You can simply season the aloo tikki chaat with just salt and pepper but the traditional spicy version includes a special chaat masala. If you can’t find the store bought masala, make your own with the recipe given below.

Personally I prefer the simple seasoning because it doesn’t overpower the flavours of other ingredients but if you want to pack a punch of heat then go for some chaat masala.

Chaat masala has one peculiar ingredient – black salt, which is a brownish pink, highly pungent salt. It is used frequently in the Indian subcontinent as a flavour enhancer, condiment and digestion aid. If you are not used to the smell and taste or can’t find it where you live, just skip it and substitute it with plain salt.


For Aloo Tikki (Potato Patties)

1 kg potatoes

1 medium onion

1 green chilli pepper

A small bunch fresh coriander

1 teaspoon red chilli powder

1 teaspoon black pepper

1 teaspoon cumin seeds

Salt to taste

2 eggs, beaten or 1 cup corn flour paste

Oil for greasing the skillet or pan

For Chaat (Salad)

5 cups yogurt

salt and pepper to season yogurt

1 onion

1 tomato

1 cup boiled chickpeas

1 cup pomegranate seeds

A small bunch coriander

2 green chilli peppers

Chaat masala or a blend of red chilli powder, black pepper, cumin and salt

Papadums, rice puffs or any crispy crackers for topping

For Green Chutney:

1 cup coriander leaves

1/4 cup mint leaves

1 green chilli pepper

1 clove garlic

1 teaspoon cumin seeds

Salt to taste

For Tamarind Chutney:

1/2 cup tamarind paste

1/2 inch piece ginger

1 teaspoon red chilli flakes

3 tablespoons brown sugar

Salt to taste

For simple Seasoning :

1 teaspoon salt
1 teaspoon black pepper
1 teaspoon red chilli powder
1 teaspoon cumin powder
1 teaspoon powdered sugar
Mix all ingredients and keep aside.

For Traditional Chaat Masala or spice mix :

1/2 teaspoon salt
1/2 teaspoon Indian black salt/kala namak
1 teaspoon black pepper powder
1 teaspoon red chilli pepper
1 teaspoon cumin seeds/zeera
1/2 teaspoon coriander seeds/dhania
2 black cardamoms
1/2 teaspoon carom seeds/ajwain
1/2 teaspoon fennel seeds/saunf
a pinch asafoetida/ hing
1 tablespoon mango powder

This Is What You Do:
Peel and cut potatoes into cubes for quick boiling. Boil till done.

Completely drain water from the boiled potatoes or the cutlets will fall apart. Mash them with a fork.

Add salt, red chilli flakes, black pepper and cumin seeds, mix thoroughly.
Add chopped onions, green chillies and coriander leaves, mix again to combine all the ingredients.

Taste a little bit for the balance of seasoning, adjust now if required.
Beat eggs in a bowl, or for vegetarian version, dilute corn flour in a little water to make thin paste ( almost the consistency of beaten egg).

Lightly grease a frying pan or skillet/tawa on medium heat.

Wet your hands slightly so that the potatoes don’t stick to your hands, make round or oval patties shapes.

Coat the patties lightly with egg or corn flour before toasting, using your fingers.

Toast for a few seconds on each side, till golden and crisp on outside.

Cook in small batches, do not overcrowd the pan.

Makes 10 Aloo tikkis

Add yogurt to a serving bowl, beat till smooth. Season with salt and pepper.

In small custard bowls, separately serve, chopped onions, chopped coriander, chopped green chilli peppers, diced tomatoes and boiled chickpeas.

Toast papadums or fry rice or potato crackers, serve them on the side in a separate plate.

If you don’t have chaat masala (special chaat spice blend), simply mix red chilli powder, black pepper, cumin powder and salt in a small bowl and serve on the side.

To make green chutney, blend all the ingredients of green chutney in a food processor with a little splash of water till smooth.

To make tamarind chutney, blend all the ingredients of tamarind chutney in a food processor with a little water till smooth.

Serve both chutneys on the side.

Toast the whole spices on a hot skillet and grind in a dry mill. Mix with the remaining ingredients, set aside to use later. You can double the quantity of ingredients and save the masala in a jar for many weeks.

To assemble in a plate, take a deep plate. Add a few tablespoons yogurt, place the potato patties in the middle. Top with all the sides and seasoning to suit your taste.

Serves 10

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